How quality works

[red9]

quality of unbaked goods = [PER+ 2*(ingredient 1 + ... + 2*(ingredient n)]/( 1+2*n)

this makes... no sense whatsoever.
what you've written implies that the last ingredient in the unbaked dough is worth twice any other ingredient. i'm not sure the denominator is correct either. it looks funky, but i cant math right now. does this also imply that a dough is not influenced by cooking at all?
ok, so i managed to mathed. i think the only mistake was accidentally putting a "2*" before that ingredient n.
the formula is supposed to imply that perception carries the weight of one half of an ingredient, and you average for ingredients. but my confusion at the lack of cooking remains. while no place is concise about what affects dough qualities, this is the only place i've seen cooking not even in the formula.

[hazzor]

quality of unbaked goods = [PER+ 2*(ingredient 1 + ... + 2*(ingredient n)]/( 1+2*n)

this makes... no sense whatsoever.
what you've written implies that the last ingredient in the unbaked dough is worth twice any other ingredient. i'm not sure the denominator is correct either. it looks funky, but i cant math right now. does this also imply that a dough is not influenced by cooking at all?
ok, so i managed to mathed. i think the only mistake was accidentally putting a "2*" before that ingredient n.
the formula is supposed to imply that perception carries the weight of one half of an ingredient, and you average for ingredients. but my confusion at the lack of cooking remains. while no place is concise about what affects dough qualities, this is the only place i've seen cooking not even in the formula.

you didn't actually write who you're quoting and this is a seriously old thread

[red9]

great point hazzor. i'm sorry, what was your point?

[ddhoward]

His point is that very little in this thread applies to the game mechanics today. Hence, "this is a seriously old thread."

[hazzor]

great point hazzor. i'm sorry, what was your point?

it's been a long time since this thread was active, in a game as player made and dynamic as haven and hearth, this discussion doesn't need bumping just so you can correct someone

[MagicManICT]

His point is that very little in this thread applies to the game mechanics today. Hence, "this is a seriously old thread."

in a game as player made and dynamic as haven and hearth, this discussion doesn't need bumping just so you can correct someone

Both these points are quite valid (if it wasn't for the fact this is still the exact same quality system used today--did you even bother reading the OP to see if it was off topic?). We have a wiki with all this information on it and it is in relatively good shape. However, just because this is a dynamic game doesn't mean some basic information hasn't stayed the same over the last few years. If someone is necroing threads that have absolutely no use anymore, report it so a mod can lock it or provide a little direction for the new guy so that he understands where to look for information.

this makes... no sense whatsoever.

As hazzor points out, this is a three year old thread. While the core concepts are still the same for quality, all the information is now known and published. The wiki should be the first place anyone goes to try to find information as there's a dedicated group of us that tries to keep everything up to date and correct. In fact, here's the wiki article explaining the very same thing: http://ringofbrodgar.com/wiki/Quality

[red9]

i feel like im talking to customer service. can someone just address the formula?
it's *gasp* the same forumla as on the wiki. whether i read it on forest green or blanche white, it's still confusing. is the "2*(" repeated after the ellipses to indicate a sustained factor of two, or is it a typo? as i read it, whatever the arbitrary "ingredient 1" is in the recipe, it has half the weight of ingredients 2 through n.

[MagicManICT]

i feel like im talking to customer service. can someone just address the formula?
it's *gasp* the same forumla as on the wiki. whether i read it on forest green or blanche white, it's still confusing. is the "2*(" repeated after the ellipses to indicate a sustained factor of two, or is it a typo? as i read it, whatever the arbitrary "ingredient 1" is in the recipe, it has half the weight of ingredients 2 through n.

I'm not sure where you're getting these numbers from. Provide links, please.

[red9]

the calculation for the quality of raw dough. both on this page and in the quality page of wikipedia.

[DDDsDD999]

http://ringofbrodgar.com/wiki/Quality#Cooking_and_Ceramics
?

Are you using the old wiki AND necroing a 2009 thread because it has outdated info?